I love cozy mornings, and nothing makes them better than a stack of warm pumpkin pancakes. As the weather cools, I always look for easy ways to bring the comforting taste of pumpkin to my breakfast table. Today, I’m sharing three fantastic pumpkin pancake recipes that I know you will enjoy.
Whether you like your pancakes with added fruit, a boost of protein, or the creamy texture of cottage cheese, I have a pumpkin pancake recipe for you. Get ready to make your mornings extra special with these simple and delicious ideas!
Jump to Recipe:
- 1. Pumpkin Banana Pancakes
- 2. Pumpkin Cottage Cheese Pancakes With Warm Spices
- 3. Pumpkin Protein Pancakes
Sweet Pumpkin Banana Pancakes for Breakfast
These pancakes bring together the natural sweetness of ripe bananas with the warm flavors of pumpkin. They are fluffy and make a delightful start to your morning.
Key Ingredients & Tips for Pumpkin Banana Pancakes
- Mashed Bananas: Use very ripe bananas for the best natural sweetness and moisture. This helps keep the pancakes soft.
- Pumpkin Puree: Make sure you are using plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Don’t Overmix: Mix your batter just until the ingredients are combined. Lumps are okay and often lead to fluffier pancakes.
What You Need
- 1 ½ cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup milk
- ½ cup pumpkin puree
- 1 ripe banana, mashed
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and nutmeg. Make sure everything is well combined.
Step 2: Combine Wet & Dry
In a separate bowl, whisk the milk, pumpkin puree, mashed banana, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t worry if there are a few lumps.
Step 3: Cook the Pancakes
Heat a lightly buttered griddle or non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve warm with your favorite toppings.
📝 Final Note
These pumpkin banana pancakes are wonderful with a drizzle of maple syrup and a sprinkle of chopped walnuts.
Protein-Packed Pumpkin Cottage Cheese Pancakes
Boost your breakfast with these cottage cheese and pumpkin pancakes, perfect for a filling meal. The warm spices add a comforting touch, making them truly special.
Key Ingredients & Tips for Cottage Cheese Pancakes
- Cottage Cheese: Use small-curd cottage cheese for a smoother batter. You can blend it first if you want no lumps at all.
- Warm Spices: Adjust the amounts of cinnamon, nutmeg, and ginger to fit your taste. A little goes a long way.
- Medium Heat: These pancakes cook best over medium heat to allow the cottage cheese to warm through without burning the outside.
What You Need
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of salt
⏱️ Time: 30 minutes🍽️ Yields: 3-4 servings
How to Make It
Step 1: Prepare Wet Ingredients
In a medium bowl, whisk together the cottage cheese, pumpkin puree, eggs, milk, and vanilla extract until smooth. If you want a very smooth batter, you can use a blender for this step.
Step 2: Combine and Mix
In a separate large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 3: Cook Pancakes
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about a ¼ cup of batter for each pancake. Cook for 3-4 minutes per side, until golden brown and firm in the center. Serve these protein-rich pumpkin pancakes immediately.
📝 Final Note
These pumpkin cottage cheese pancakes are wonderful with a dollop of Greek yogurt or a sprinkle of toasted pecans.
Simple Pumpkin Protein Pancakes for a Healthy Start
These protein-packed pumpkin pancakes are a smart and quick way to fuel your day. They are easy to make and very satisfying, perfect for a healthy breakfast.
Key Ingredients & Tips for Protein Pumpkin Pancakes
- Protein Powder Choice: Use your favorite vanilla or unflavored protein powder. Different brands absorb liquid differently, so you might need to adjust the milk.
- Pumpkin Puree: Just like with other pumpkin recipes, use plain pumpkin puree, not pie filling.
- Batter Consistency: The batter should be thick but pourable. Add milk a little at a time until you reach your desired consistency.
What You Need
- ½ cup pumpkin puree
- 2 scoops (about 60g) vanilla or unflavored protein powder
- ¼ cup almond milk (or milk of choice), plus more if needed
- 1 large egg white
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- Cooking spray or a little oil for the pan
⏱️ Time: 20 minutes🍽️ Yields: 2 servings
How to Make It
Step 1: Mix All Ingredients
In a medium bowl, combine the pumpkin puree, protein powder, almond milk, egg white, baking powder, cinnamon, and salt. Whisk everything together until the batter is smooth and well combined. Add a little more milk if the batter is too thick.
Step 2: Cook on Griddle
Heat a non-stick griddle or pan over medium-low heat and spray lightly with cooking spray or oil. Pour about ¼ cup of batter per pancake. Cook for 3-4 minutes per side, until golden brown and cooked through.
Step 3: Serve Warm
Serve these pumpkin protein pancakes warm with your favorite healthy toppings like fresh berries, a spoonful of Greek yogurt, or a light drizzle of maple syrup.
📝 Final Note
For a little extra fiber, you can add a tablespoon of ground flaxseed to the batter without changing the taste much.